Corner-shop curry sauce

Name: Corner-shop curry sauce
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Indian
Ingredients: 1 mug of basmati rice (300g); 2 x 200g skinless chicken breasts; 1 teaspoon jalfrezi curry paste; 2 little gem lettuces; 1 lemon; CURRY SAUCE; 2 onions; 2 cloves of garlic; 4cm piece of ginger; olive oil; optional: 2 fresh red chillies; 1 heaped tablespoon jalfrezi curry paste; 1 heaped tablespoon mango chutney; 1 x 400g tin of quality plum tomatoes; 1 x 400g tin of light coconut milk; 1 x 400g tin of chickpeas

Use it your way

Dairy-free Gluten-free

20 mins

Super easy

serves 4

About the recipe

Who doesn’t love a curry? This brilliant curry sauce recipe heroes store-cupboard ingredients you can pick up from your local shop, and can be used in loads of ways.

nutrition per serving

Calories

33%

Fat

23%

Saturates

34%

Sugars

21%

Salt

25%

Protein

77%

Carbs

36%

Fibre

of an adult’s reference intake

Recipe From

Jamie: Keep Cooking and Carry On

By Jamie Oliver

Watch the show Get the recipes

Ingredients

1 mug of basmati rice (300g)

2 x 200g skinless chicken breasts

1 teaspoon jalfrezi curry paste

2 little gem lettuces

1 lemon

CURRY SAUCE

2 onions

2 cloves of garlic

4cm piece of ginger

olive oil

optional: 2 fresh red chillies

1 heaped tablespoon jalfrezi curry paste

1 heaped tablespoon mango chutney

1 x 400g tin of quality plum tomatoes

1 x 400g tin of light coconut milk

1 x 400g tin of chickpeas

Top Tip

I’ve used chicken here, but you could absolutely use salmon, white fish or prawns – just cook them through in the sauce. Or, you could celebrate veggies – simply roast chunks of squash, sweet potato, cauliflower or aubergine tossed in curry paste, then add to your sauce to serve. Or just serve the sauce as it is with rice or flatbreads – winner!

Method

For the sauce, peel and coarsely grate the onions, then peel and finely grate the garlic and ginger.
Put a large non-stick pan on a medium heat with 1 tablespoon of oil and the grated onion, garlic and ginger, stirring regularly.
If using the chillies, halve and deseed them and add to the pan. After a few minutes, once the veg has softened, stir in the curry paste, followed by the mango chutney. Cook for 2 minutes, stirring regularly.
Add the tomatoes, breaking them up with a wooden spoon and scraping up any sticky bits from the base of the pan. Simmer for a few minutes.
Pour in the coconut milk, drain and add the chickpeas, then simmer for 10 to 15 minutes, or until the consistency of your liking. That’s your corner-shop curry sauce done.
Meanwhile, put 1 mug of rice, 2 mugs of boiling kettle water and a pinch of sea salt into a medium pan. Cover and cook on a medium heat for 12 minutes, or until all the water has been absorbed.
Put a non-stick frying pan on a medium heat. Rub the chicken breasts with a teaspoon of curry paste until lightly coated, then dry fry for 6 to 8 minutes, or until golden and charred, turning halfway.
Remove the chicken to a board and thickly slice. If the chicken isn’t cooked through at this point it’s OK, because it will finish cooking in the sauce. Stir the chicken slices into the simmering sauce for the last 5 minutes, or until cooked through. Season the sauce to perfection.
Halve and finely slice the little gem, then toss in lemon juice.
Serve the curry with the fluffy rice and shredded lettuce. Nice with poppadoms, a dollop of yoghurt, and a few fresh coriander leaves, if you have them.

If you don’t have fresh ginger, use 1 teaspoon of ground ginger instead.
If you don’t have fresh chilli, use dried chilli flakes.
It’s your choice on the curry paste – balti, tikka, whatever you’ve got.
No mango chutney? Try apricot jam or even orange marmalade.

Swap the chicken for cubes of paneer or tofu, or any chunky veg, such as sweet potato, squash or red pepper.

Chuck in a handful of fresh or frozen spinach at the end of cooking.

Double up the curry sauce and freeze the extra portions for a speedy meal another day. Pour into reusable freezer bags and freeze flat to make them super-quick to defrost.

Tags

Curry Indian-style Dairy-free Gluten-free Keep Cooking and Carry On Student staples Entertaining

Recipes you may like

Easy prawn curry

20 mins

Creamy paneer & veg curry

1 hr 10 mins

Roasted veggie curry

1 hr 10 mins

Curry base sauce

1 hr 10 mins

Jalfrezi

1 hr

Veggie jalfrezi

1 hr

related features

An Easter tea party feast laid out on a table, including hot cross scones, fairy cakes and jam tarts

How to throw a spring tea party

Take your spring celebrations to the next level with a super-cute tea party, all served on Jamie's Big Love serveware range.

A spread of vibrant pot luck party recipes, ready to be tucked into!

Easy ideas for the perfect potluck party

Impress friends and family at your next potluck party with our flavour-packed potluck dish ideas.

5 gluten-free Christmas biscuit recipes

5 Gluten free Christmas biscuits recipes, so that everyone can enjoy sweet treats this Christmas! Super simple and easy to make.

7 gluten- and dairy-free recipes for chocolate

Full of flavour, these gluten- and dairy-free recipes for chocolate puds and treats are delicious

St George's Day jamie on moped in London

6 recipes for St George’s Day

With a bounty of regional, seasonal ingredients to choose from, St George’s Day is a lovely time to celebrate the best recipes from Newcastle to Penzance.

7 veg tagine with herbs on top in a bowl

How to make 7-veg tagine

Veggie, vegan, dairy-free, and packed with a whopping seven portions of your daily veg – follow our simple steps for a super-tasty, veg-packed dish.

Vegan easter recipes - roast cauliflower

Vegan recipes for an Easter feast

Whether you’re cooking for two, or feeding a crowd of friends and family, these vegan Easter recipes are guaranteed to impress even the strictest carnivore.

Vegan chocolate Easter recipes

Our collection of stunning vegan chocolate Easter recipes includes dreamy desserts, pretty gifts and a gorgeous bake to share.

Chocolate and Guinness cake with frosting

How to make perfect chocolate Guinness cake

This Guinness cake lovely way to celebrate St Patrick’s Day, adding Guinness to the classic chocolate sponge gives it extra punch.

Corner-shop curry sauce

20 mins

Super easy

serves 4

Ingredients

Top Tip

Method

Share Your Thoughts!